Grilled Scallops, Crab and Prawns with Flavoured Butters

Grilled scallops topped with garlic herb butter, dill, and a sprinkle of hazelnuts, paired with peppercorn butter crab and sizzling Cajun prawns. Each dish is cooked to perfection with smoky BBQ flavor and rich, buttery goodness. James used butters from The Yorkshire Kitchen.

Ingredients

For the scallops

3 Scallops, roe attached
200g garlic and herb butter
Few sprigs of dill, chopped
20g hazelnuts, chopped
1 lemon, juice and zest
Salt and pepper

Peppercorn Crab

2 dressed crab
200g peppercorn butter

Spicy Prawns

12 prawns, shelled, heads on
150g Cajun butter

Method

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For the scallops

Heat a BBQ until hot and the coals have turned white. Pop the scallops into shells, season and top with garlic and herb butter. Pop on the grill of the BBQ and cook for 2 to 3 minutes. Finish with the dill, hazelnuts and lemon. Season to taste.

For the Peppercorn Crab

For the crab, mix the white and brown meat, pop the peppercorn butter into the bottom of the crab shells and top with the mixed crab. Season then pop on the BBQ until hot and bubbling.

For the Spicy Prawns

Pop the prawns into ovenproof dishes, top with the Cajun butter and place into a hot oven. Cook until hot and bubbling and the prawns are pink.